KR20190134305A - Process for hot pepper paste spice - Google Patents
Process for hot pepper paste spice Download PDFInfo
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- KR20190134305A KR20190134305A KR1020180059770A KR20180059770A KR20190134305A KR 20190134305 A KR20190134305 A KR 20190134305A KR 1020180059770 A KR1020180059770 A KR 1020180059770A KR 20180059770 A KR20180059770 A KR 20180059770A KR 20190134305 A KR20190134305 A KR 20190134305A
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- seasoning
- red pepper
- pepper paste
- radish
- mixing
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- 235000002568 Capsicum frutescens Nutrition 0.000 title description 4
- 240000008574 Capsicum frutescens Species 0.000 title description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A23L11/20—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
Description
본 발명은 고추장 양념 제조방법에 관한 것으로, 더욱 상세하게는 기존 고추장에 고춧가루, 사과, 배, 생강, 마늘, 양파, 매실, 꿀을 넣고 통째로 1회 끓이기 때문에 양념 자체의 맛이 변하지 않고, 산화도가 지연되어 보존기간이 길어지며, 또 특유의 맛으로 인해 고추장 굴비 등의 다양한 음식에 양념으로 사용시 소비자의 기호성을 향상시키도록 하는 고추장 양념 제조방법에 관한 것이다.The present invention relates to a method for manufacturing gochujang seasoning, and more specifically, pepper paste, apples, pears, ginger, garlic, onions, plums, honey, and boiled once with the whole gochujang do not change the taste of the seasoning itself, oxidation degree It is delayed and the shelf life is long, and due to its unique taste, it relates to a chili sauce seasoning method to improve the palatability of consumers when used as a seasoning in a variety of foods such as gochujang oyster.
일반적으로 고추장은 예로부터 각 가정에서 재래식으로 된장, 간장과 함께 담가왔으며, 이러한 고추장 원료로는 녹말과 대두국(大豆麴; 메주가루), 소금, 고춧가루, 물 등을 사용하며, 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루, 밀가루 등을 사용해 왔다.In general, red pepper paste has been soaked with soybean paste and soy sauce in traditional homes since ancient times. The raw materials of red pepper paste include starch, soybean soup, salt, red pepper powder, water, and glutinous rice. Flour, non-glutinous flour, barley flour, flour, etc. have been used.
과학적으로 규명되지는 아니하였으나, 찹쌀가루를 사용한 고추장의 맛과 질이 가장 좋다고 평가되고 있다.Although not scientifically identified, the taste and quality of kochujang using glutinous rice flour is considered to be the best.
고추장은 녹말이 가수분해하여 생성된 당의 단맛, 메주콩의 가수분해로 생성된 아미노산의 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내는데, 이들 재료의 혼합 비율과 숙성 과정의 조건에 따라 맛이 달라진다.Kochujang combines the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acids produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the condition.
더욱이, 고추장은 매운맛, 단맛, 짠맛이 조화를 이룬 세계적으로 유래를 찾기 힘들 우리만의 독특한 식품으로, 선조들의 지혜로 지속적인 개발이 거듭되어 그 종류 또한 다양하다.Moreover, Gochujang is a unique food that is hard to find in the world, which is a combination of spicy, sweet and salty, and its variety is continuously developed with the wisdom of its ancestors.
그러나 상기 고추장의 제조를 위해서는 2~3개월의 숙성기간이 필요할 뿐더러 굴비 등의 다양한 음식재료와 버무릴 시에 잘 섞이지 않으며, 마늘, 생강, 매실, 배 등의 양념을 첨가하는 경우 산화되는 경향이 있어서 냉장기간이 1달 이상 되면 맛이 변질되는 문제점이 있었다.However, the preparation of red pepper paste requires only two to three months of maturation, and it does not mix well with various food ingredients such as oysters and when mixed with garlic, ginger, plum, and pears, it tends to oxidize. In the refrigeration period more than one month there was a problem that the taste is altered.
따라서, 본 발명은 시중에서 판매하는 고추장을 이용하여 양념을 제조하되 맛이 오랫동안 유지할 수 있도록 하고 음식의 풍미를 더할 수 있는 고추장 양념 제조방법에 대한 것이다. Therefore, the present invention relates to a method for preparing gochujang seasoning that can be seasoned using commercially available gochujang so that the flavor can be maintained for a long time and add flavor of food.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 시중에서 판매하고 있는 고추장에 양념을 혼합하여 음식의 조리에 제공하므로서 음식의 맛과 풍미를 증진시켜 줄 수 있도록 하고, 양념의 배합물과 고추장을 혼합하고 교반하여 이를 가열함으로서 고추장 양념의 산화도가 지연되어 보존기간을 늘릴 수 있는 고추장 양념 제조방법을 제공하는 데 그 목적이 있다.Therefore, the present invention is to solve the above problems, by mixing the seasoning with gochujang sold in the market to provide for the cooking of food to improve the taste and flavor of the food, and the mixture and seasoning of gochujang It is an object of the present invention to provide a method for preparing kochujang spice, which can increase the shelf life by delaying the oxidation degree of kochujang spice by mixing and stirring it.
상기한 목적을 달성하기 위한 본 발명에 따른 고추장 양념 제조방법은, 고추장준비단계(s100)와, 상기 고추장과 혼합되며, 무 또는 무청을 설탕과 발효하여 준비하는 무청발효액 준비단계(s200)와, 고추장에 혼합될 양념을 준비하는 단계로서, 마늘, 양파와 과일 혼합물을 포함하는 양념혼합물 준비단계(s300)와, 고추장 50~70중량%, 무청발효액10~15중량%, 마늘5~10중량%, 양파10~15%, 과일혼합액5~10중량%의 조성비로 이루어지며 이를 분쇄하고 20~30분동안 끓이는 고추장과 양념의 혼합단계(s400) 및, 상기 고추장과 양념의 혼합단계(s400)에서 제공된 고추장과 양념을 상호 혼합하여 2~3일정도 냉장보관으로 숙성하는 숙성단계(s500)를 포함하는 것을 특징으로 한다. Kochujang seasoning preparation method according to the present invention for achieving the above object, the kochujang preparation step (s100), and is mixed with the kochujang, fermented whey solution preparation prepared by fermenting radish or radish with sugar (s200), As a step of preparing a seasoning to be mixed with red pepper paste, seasoning mixture preparation step (s300) comprising a garlic, onion and fruit mixture, 50 to 70% by weight of kochujang, 10 to 15% by weight of fermented soy sauce, 5 to 10% by weight garlic , Onion 10 ~ 15%, fruit mixture 5 ~ 10% by weight of the composition is made of crushed and boiled for 20-30 minutes in the mixing step of kochujang and seasoning (s400), and in the mixing step of the kochujang and seasoning (s400) Mixing the red pepper paste and seasoning with each other is characterized in that it comprises a ripening step (s500) for 2 to 3 days of refrigerated storage.
또한, 상기 고추장준비단계(s100)는 고추장을 준비하는 단계로 함초액이나 함초 분말가루를 혼합하여 준비하는 것을 특징으로 한다. In addition, the red pepper paste preparation step (s100) is characterized in that to prepare the red pepper paste mixed with a seaweed solution or a powder of seaweed powder.
또한, 상기 고추장준비단계(s100)에서 포함되는 함초는 줄기와 잎 전부를 옹기 항아리에 넣고 상기 함초 전체중량에 대하여 0.03~0.05wt%의 식초를 첨가하여 밀봉한 다음 10~15개월간 숙성 및 자기분해에 의해 액화된 염도 약 16%의 함초액을 얻거나, 적색 함초를 건조 후 분말화하여 염도 약 22%의 적색 함초분말을 얻어 사용할 수 있도록 하는 것을 특징으로 한다. In addition, the vinegar included in the red pepper paste preparation step (s100) is put in the pot and the stem and leaves all the pottery jar and sealed by adding 0.03 ~ 0.05 wt% of vinegar to the total weight of the vinegar and then aged and self-decomposition for 10-15 months It is characterized in that to obtain a liquor solution of about 16% salinity liquefied by, or to dry the red seaweed after powdering to obtain a red seaweed powder of about 22% salinity.
또한, 상기 무청발효액 준비단계(s200)에서는 무 또는 무청과 생강을 깨끗하게 씻을 후에 채 또는 편으로 썰어 준비한 다음 설탕과 1:1 비율로 섞어 밀봉하며, 밀봉된 무청발효액은 30일 숙성하여 제공될 수 있도록 하는 것을 특징으로 한다. In addition, in the preparation step of the whey fermentation solution (s200), after washing the radish or radish and ginger and cleanly prepared by chopped or sliced and then mixed with sugar in a ratio of 1: 1, sealed hermetic fermentation solution can be provided by aging 30 days It is characterized by that.
이처럼 본 발명은 시중에서 판매하고 있는 고추장에 양념을 혼합하여 음식의 조리에 제공하므로서 음식의 맛과 풍미를 증진시켜 줄 수 있도록 하고, 양념의 배합물과 고추장을 혼합하고 교반하여 이를 가열함으로서 고추장 양념의 산화도가 지연되어 보존기간을 늘릴 수 있는 효과가 있다. As described above, the present invention is to mix the seasoning with gochujang sold in the market to provide food for cooking, thereby improving the taste and flavor of the food, and by mixing and stirring the mixture of seasoning and hot pepper paste, The oxidation degree is delayed, which has the effect of increasing the shelf life.
도 1은 본 발명의 일 실시예에 따른 고추장 양념 제조방법을 개략적으로 도시한 구성도이다. Figure 1 is a schematic diagram showing a method for manufacturing gochujang seasoning according to an embodiment of the present invention.
상기한 목적 및 효과를 달성하기 위한 본 발명을 바람직한 실시예를 통해 더욱 상세히 설명하면 다음과 같다.The present invention for achieving the above objects and effects will be described in more detail through the following preferred embodiments.
본 발명에 따른 고추장 양념 제조방법은, 고추장과 양념을 1~5:1의 중량비로 혼합하여 제공하는 것으로, 고추장준비단계(s100), 무청발효액 준비단계(s200), 양념혼합물 준비단계(s300), 고추장과 양념의 혼합단계(s400) 및 숙성단계(s500)를 포함한다. Kochujang seasoning preparation method according to the present invention, by providing a mixture of kochujang and seasoning in a weight ratio of 1 ~ 5: 1, kochujang preparation step (s100), the fermentation broth preparation step (s200), seasoning mixture preparation step (s300) , Red pepper paste and seasoning mixing step (s400) and aging step (s500).
상기 고추장준비단계(s100)는 고추장을 준비하는 단계로 시중에서 판매하고 있는 것을 사용하거나 직접 제조한 것을 사용한다. The preparation of the red pepper paste (s100) is to use a commercially available or directly manufactured to prepare the red pepper paste.
다만, 직접 제조한 고추장을 사용할 경우에는 함초액이나 함초 분말가루를 혼합하되 소금물의 소금양의 줄임으로서 나트륨의 함량을 줄일 수 있도록 한다. However, when using directly prepared kochujang, mix the seaweed liquor or powder with seaweed powder to reduce the amount of sodium by reducing the amount of salt in salt water.
따라서, 자연산 녹색 함초(鹹草)의 줄기와 잎 전부를 옹기 항아리에 넣고 상기 함초 전체중량에 대하여 0.03~0.05wt%의 식초를 첨가하여 밀봉한 다음 10~15개월간 숙성 및 자기분해에 의해 액화된 염도 약 16%의 함초액을 얻거나, 적색 함초를 건조 후 분말화하여 염도 약 22%의 적색 함초분말을 얻어 사용할 수 있도록 한다. Therefore, put all the stems and leaves of the natural green seaweed in the Onggi jar, seal it by adding 0.03 to 0.05 wt% of vinegar to the total weight of the seaweed, and then liquefy by aging and autolysis for 10 to 15 months. Salinity solution of about 16% of salinity is obtained, or the red seaweed is dried and powdered to obtain a red salty powder of salinity of about 22%.
상기 무청발효액 준비단계(s200)는 무 또는 무청 생강과 설탕 버물여 3개월이상 숙성시킨 다음 발생된 발효액을 후술되는 고추장양념에 혼합하는데 제공할 수 있도록 한다. The step of preparing the radish fermentation solution (s200) is to be aged or fermented for three months or more after radish or radish ginger and sugar so that the resulting fermentation broth can be mixed to the pepper sauce to be described later.
상기 무청발효액은 무 또는 무청을 깨끗하게 씻을 후에 채 또는 나박썰기를 하여 준비하고, 생강도 채 또는 편으로 썰어 준비한다. 준비된 무 또는 무청과 생강은 1 대 0.8~0.9의 중량부 비율로 섞는다. The radish fermentation broth is prepared by washing radish or radish and then sliced or sliced, and then sliced ginger or sliced into pieces. Prepared radish or radish and ginger are mixed at a weight ratio of 0.8 to 0.9 by weight.
생강이 섞인 무 또는 무청은 설탕과 1:1 비율로 섞어 밀봉한다. 밀봉된 무청발효액은 최소 30일정도 숙성하여 제공될 수 있도록 한다. Radish or radish mixed with ginger is sealed with sugar in a 1: 1 ratio. Sealed whey fermentation broth should be allowed to age for at least 30 days.
상기 무청발효액은 비타민 c, 칼슘, 나트륨, 섬유질 및 철분을 함유하여 복용자의 건강증진에 도움이 될 수 있도록 한다. 또한, 상기 무청발효액은 생선에서 나는 잡내를 잡아주는 역할을 한다. The whey fermentation solution contains vitamin c, calcium, sodium, fiber and iron to help improve the health of the user. In addition, the whey fermentation broth serves to catch the catch from the fish.
상기 양념혼합물 준비단계(s300)는 고추장에 혼합될 양념을 준비하는 단계이다. 양념 혼합물에는 마늘, 양파와 과일 혼합물을 포함하는 것으로, 마늘과 양파는 깨끗이 씻어 분쇄기로 다져 준비하고, 과일 혼합물은 사과, 배, 매실, 꿀 및 정제수를 믹서를 이용하여 교반하여 준비한다. 상기 과일혼합액은 사과 360g, 배 370g, 매실130g, 꿀 100g, 물 500㎖로 이루어진다. 이때 상기 사과 360g은 통상 1개의 중량이고, 상기 배 370g은 통상 배 1/2개의 중량이다.The seasoning mixture preparation step (s300) is a step to prepare the seasoning to be mixed with gochujang. The seasoning mixture includes a garlic, onion, and fruit mixture. The garlic and onions are washed and chopped by a grinder, and the fruit mixture is prepared by stirring apples, pears, plums, honey, and purified water using a mixer. The fruit mixture consists of 360g apples, 370g pears, 130g plum, 100g honey, 500ml of water. In this case, 360g of the apple is usually one weight, and 370g of the pear is usually 1/2 weight of the pear.
상기 고추장과 양념의 혼합단계(s400)는 고추장 50~70중량%, 무청발효액10~15중량%, 마늘5~10중량%, 양파10~15%, 과일혼합액5~10중량%의 조성비로 이루어진다. The mixing step of the red pepper paste and seasoning (s400) consists of 50 to 70% by weight of kochujang, 10 to 15% by weight of fermented soy sauce, 5 to 10% by weight of garlic, 10 to 15% of onion, and 5 to 10% by weight of fruit mixture. .
상기와 같은 조성비로 형성된 고추장과 양념은 믹서 또는 분쇄기를 이용하여 통째로 고르게 분쇄한다.Gochujang and seasoning formed at the above composition ratio is ground evenly using a mixer or grinder.
다음 분쇄된 고추장과 양념을 솥에 넣고 20~30분 동안 끓인다.Then add the ground red pepper paste and seasoning to the pot and boil for 20-30 minutes.
상기 숙성단계(s500)는 상기 고추장과 양념의 혼합단계(s400)에서 제공된 고추장과 양념을 상호 혼합하여 2~3일정도 냉장보관으로 숙성하여 사용할 수 있도록 한다. The aging step (s500) is to mix the red pepper paste and condiments provided in the mixing step (s400) of the hot pepper paste and seasoning so as to be aged by refrigerated storage for about 2 to 3 days.
상술한 바와 같이 본 발명은 비록 한정된 실시예에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto, and the technical spirit of the present invention and a patent will be described below by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.
s100 : 고추장준비단계
s200 : 무청발효액 준비단계
s300 : 양념혼합물 준비단계
s400 : 고추장과 양념의 혼합단계
s500 : 숙성단계s100: Gochujang preparation stage
s200: Preparation step of fermented broth
s300: seasoning mixture preparation step
s400: Mixing step of red pepper paste and seasoning
s500: ripening step
Claims (4)
상기 고추장과 혼합되며, 무 또는 무청을 설탕과 발효하여 준비하는 무청발효액 준비단계(s200)와,
고추장에 혼합될 양념을 준비하는 단계로서, 마늘, 양파와 과일 혼합물을 포함하는 양념혼합물 준비단계(s300)와,
고추장 50~70중량%, 무청발효액10~15중량%, 마늘5~10중량%, 양파10~15%, 과일혼합액5~10중량%의 조성비로 이루어지며 이를 분쇄하고 20~30분동안 끓이는 고추장과 양념의 혼합단계(s400) 및,
상기 고추장과 양념의 혼합단계(s400)에서 제공된 고추장과 양념을 상호 혼합하여 2~3일정도 냉장보관으로 숙성하는 숙성단계(s500)를 포함하는 것을 특징으로 하는 고추장 양념 제조방법.
Gochujang preparation step (s100) and,
Mixing with the red pepper paste, preparing a fermented saline solution (s200) prepared by fermenting radish or radish with sugar,
Preparing a seasoning to be mixed with red pepper paste, seasoning mixture preparation step including a garlic, onion and fruit mixture (s300),
Kochujang consists of 50 ~ 70% by weight, 10 ~ 15% by weight of fermented radish, 5 ~ 10% by weight of garlic, 10 ~ 15% of onion, 5 ~ 10% by weight of fruit mixture, and then pulverized and boiled for 20 ~ 30 minutes. And mixing of the seasoning (s400) and,
Kochujang seasoning method characterized in that it comprises a aging step (s500) for aging for 2 to 3 days by mixing the gochujang and spices provided in the mixing step (s400) of the kochujang and seasoning.
상기 고추장준비단계(s100)는 고추장을 준비하는 단계로 함초액이나 함초 분말가루를 혼합하여 준비하는 것을 특징으로 하는 고추장 양념 제조방법.
The method of claim 1,
The preparation of red pepper paste (s100) is a method for preparing red pepper paste, characterized in that the preparation of red pepper paste mixed with a seaweed solution or a powder of seaweed powder.
상기 고추장준비단계(s100)에서 포함되는 함초는 줄기와 잎 전부를 옹기 항아리에 넣고 상기 함초 전체중량에 대하여 0.03~0.05wt%의 식초를 첨가하여 밀봉한 다음 10~15개월간 숙성 및 자기분해에 의해 액화된 염도 약 16%의 함초액을 얻거나, 적색 함초를 건조 후 분말화하여 염도 약 22%의 적색 함초분말을 얻어 사용할 수 있도록 하는 것을 특징으로 하는 고추장 양념 제조방법.
The method of claim 2,
The pepper paste contained in the kochujang preparation step (s100) is placed in the Onggi jar with all the stems and leaves, and then sealed by adding 0.03 to 0.05 wt% of vinegar to the total weight of the seaweed, followed by ripening and autolysis for 10 to 15 months. A method for producing red pepper paste, characterized in that to obtain a liquefied salinity solution of about 16%, or to dry and red powder the red vinegar to obtain a red vinegar powder of about 22% salinity.
상기 무청발효액 준비단계(s200)에서는 무 또는 무청과 생강을 깨끗하게 씻을 후에 채 또는 편으로 썰어 준비한 다음 설탕과 1:1 비율로 섞어 밀봉하며, 밀봉된 무청발효액은 30일 숙성하여 제공될 수 있도록 하는 것을 특징으로 하는 고추장 굴비 제조방법.
The method of claim 1,
In the step of preparing the radish fermentation solution (s200), after washing the radish or radish and ginger clean, prepare sliced or sliced and then mixed with sugar in a 1: 1 ratio, sealed hermetic fermentation solution to be provided by aging for 30 days Gochujang oyster production method characterized in that.
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| KR20100095296A (en) | 2009-02-20 | 2010-08-30 | 한명희 | Meat stock and making method thereof using snow crab, seafood, vegetables and fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102559435B1 (en) * | 2023-03-03 | 2023-07-26 | 디오에스 유한회사 | Stir-fry sauce composition and method for producing the same |
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